Garbanzo and Squash Stew


• 2 cups diced (1/2-inch) butternut squash
• 2 t olive or coconut oil
• 1 medium onion, diced
• 2 t minced fresh ginger
• ½ large jalapeno pepper, seeds & membranes removed, minced
• 2 large cloves garlic, minced
• 1/2 cup coconut milk, stirred
• 1 can (14 oz.) chickpeas, drained and rinsed (or soaked overnight and cooked)
• 2 green onions, thinly sliced


In a medium or large saucepan, bring water to a boil, and add the cubed butternut squash. Cook until the squash is just tender, about 15 minutes. Drain and rinse with cold water. In a large frying pan, heat olive oil over medium heat. Cook onion until it just starts to brown. Add ginger and jalapeno and cook for a couple more minutes. Add garlic and cook for 1 more minute, stirring. Add the coconut milk, chickpeas and cooked butternut squash. Turn the mixture to medium-high and bring it to a boil. Reduce heat and simmer until the butternut squash is softer, stirring frequently, about 15 minutes. Garnish with spring onions.